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Seafood HACCP Training
Since 1997, the U.S. Food and Drug Administration (FDA) has required that all seafood processors undertake a hazards analysis course to determine if significant seafood safety hazards exist. To aid members of the seafood industry in this requirement, the Seafood Laboratory offers training in Seafood HACCP (Hazard Analysis and Critical Control Point).
This specialized training helps fisherman, dealers, processors, regulatory personnel and others identify and evaluate the critical points during handling and production of seafood and seafood products in order to set up control measures – or HACCP plans – that help ensure safe seafood.
During Seafood HACCP courses, students learn about rules and regulations for seafood and also develop a HACCP plan. Upon completion of the course, students qualify to receive HACCP Certification provided by the Association of Food and Drug Officials (AFDO).
A Seafood HACCP course is made up of two parts, Segment 1 and Segment 2. Students have the option of receiving the training by completing both segments separately, or through a combined “Basic Seafood HACCP” course that provides in-person, hands-on training by a qualified Seafood HACCP Alliance instructor. The Segment 1 course is separately offered online through Cornell University. Visit the Cornell website for details and to register. The Segment 2 courses are held in many locations throughout the country. They include in-person, live virtual, and on-demand training taught by a qualified Seafood HACCP Alliance instructor. The Association of Food and Drug Officials (AFDO) website lists all classes. Visit AFDO for more details.
The Seafood HACCP course is based on the FDA Fish and Fishery Products Hazards and Controls Guidance (Fourth Edition – June 2021) and the Seafood HACCP Training Curriculum (Sixth Edition – June 2020), a standardized curriculum developed by the National Seafood HACCP Alliance and used for all Seafood Laboratory HACCP courses. These books are recommended to have in hand for the course.
Questions? Contact the Seafood Laboratory at 252.222.6334.